Stir-Fried Egg and Vegetables
Ingredients:
- 2 large eggs, beaten
- 1 carrot, finely diced
- 10 green beans, finely sliced
- 5 leaves of Chinese cabbage, chopped
- 2 green onions, sliced
- 1 teaspoon sesame oil
- 1/2 onion, chopped
- 1 tablespoon margarine (such as Blue Band)
- Salt and sugar to taste
- 100 ml water
For the Spice Paste:
- 2 candlenuts
- 5 cloves garlic
Instructions:
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Prepare the Spice Paste:
- Blend the candlenuts and garlic into a smooth paste using a food processor or mortar and pestle. Set aside.
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Cook the Eggs:
- Heat some cooking oil and margarine in a pan over medium heat.
- Pour in the beaten eggs and cook, stirring frequently, until they are scrambled and cooked through. Remove from the pan and set aside.
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Sauté the Aromatics:
- In the same pan, add the chopped onion and the prepared spice paste.
- Sauté until the onion is translucent and the spices are fragrant.
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Add the Vegetables:
- Add the diced carrot, sliced green beans, and chopped Chinese cabbage to the pan.
- Stir in the green onions, salt, sugar, and sesame oil.
- Continue to cook, stirring occasionally, until the vegetables are tender but still crisp.
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Add Water and Finish:
- Pour in the water and bring the mixture to a boil.
- Taste and adjust seasoning if necessary.
- Once the water has reduced slightly and the vegetables are cooked to your liking, add the scrambled eggs back into the pan.
- Stir to combine and heat through.
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Serve:
- Turn off the heat and serve the stir-fried egg and vegetables immediately for the best texture and flavor. Enjoy this delicious and nutritious dish!
This recipe offers a simple and satisfying meal, perfect for a quick lunch or a light dinner. The blend of eggs and fresh vegetables, seasoned with aromatic spices, creates a flavorful and wholesome dish that’s sure to please.
